| Natural
Cocoa Powder: |
 |
|
Grade
III Quality Natural Cocoa Powder
| NATURAL COCOA POWDER
(GRADE 3) |
PRODUCT:
N-L 01
Specification:
| Fat
Content |
:
10 - 12 % |
| Color |
:
Dark Brown |
| Fineness |
:
90 - 98 % |
| Moisture |
:
8 % max |
| Shell
Content |
:
10 - 15 % max |
| Total
Plate Counts |
:
5,000 |
| Yeast |
:
80 max |
| Mould |
:
80 max |
| E
Coli |
:
Negative |
| Salmonellae |
:
Negative |
| Enterobacteriaceae |
:
Negative |
| |
|
| Packing |
:
25 kg nett kraft bag |
|
|
|
PRODUCT:
N-L 02
Specification:
| Fat
Content |
:
10 – 12
% |
| Color |
:
Brown |
| PH |
:
4.5 - 5.7 |
| Fineness |
:
75 - 90 % min |
| Moisture |
:
8 % max |
| Shell
Content |
:
17.5 max |
| Total
Plat Count |
:
10,000 max |
| Yeast
Per Gram |
:
50 max |
| Mould
Per Gram |
:
50 max |
| Enterobacteriaceae |
:
Negative |
| Escherichia
coli |
:
Negative |
| Salmonella |
:
Negative |
| |
|
| Packaging |
:
25 kg in 3-ply kraft paper bags with inner and
outer in HD plastic bags |
|
|
|
NATURAL
COCOA SHELL POWDER
PRODUCT:
VLACP
Specification:
| Fat
Content |
:
8-10 % |
| Color |
:
Brown |
| PH |
:
4.2 – 5.5 max |
| Fineness |
:
95 - 98 % |
| Moisture |
:
7.0% max |
| Odour
And Taste |
:
Typical cocoa smell |
| Total
Plat Count |
:
10,000 max |
| Yeast
Per Gram |
:
50 max |
| Mould
Per Gram |
:
50 max |
| Enterobacteriaceae |
:
Negative |
| Escherichia
coli |
:
Negative |
| Salmonella |
:
Negative |
| |
|
| Packaging |
:
25 kg in 3-ply kraft paper bags with inner and outer
in HD plastic bags |
|
|
|
|
